Singapore Chicken Satay

• 200 grams Chicken Thigh boneless and skinless, diced
• 5 piece Shallots
• 1 clove Garlic
• 4 stalks Lemongrass
• 1 cm Galangal
• 1 tsp Cumin ground
• 1 tsp Coriander ground
• 1/2 tsp Turmeric
• 1 tsp Salt
• 3 tbsp Palm Sugar
• 1 tbsp Kecap Manis
• 2 tbsp Oil
• 20 qty Satay Sticks soaked for at least 30mins

Satay Sauce

• 1 cup Grated Peanut
• 1 tbsp Tamarind
• 1/4 cup Oil
• 1 cup Water
• 1 tbsp Kecap Manis
• 1/2 tsp Coriander Powder
• 2 tbsp Palm Sugar
• 10 stalks Dried Chilli soaked and seeds removed
• 3 cloves Garlic
• 4 qty Shallots
• 2 stalks Lemongrass white part
• 1 inch Galangal
• 1/2 tsp Salt